Chilli Chocolate Chiffon Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is my favorite dessert to make when I want to impress without spending hours in the kitchen. The chilli and chocolate combination sounds unusual, but trust me, that subtle heat against the rich cocoa creates pure magic. Dark chocolate is packed with antioxidants that are genuinely good for you, so you can almost convince yourself this indulgent pie is healthful. What I love most is how quickly it comes together, ready in just fifty five minutes from start to finish. The airy chiffon texture makes it feel elegant and special, yet the recipe is surprisingly straightforward. This is the pie I turn to again and again because it never fails to delight.
Ella x
Ingredients
- 250 gdark chocolate chips
- 100 gcocoa powder
- 200 gall-purpose flour
- 300 ggranulated sugar
- 150 gbrown sugar
- 100 gunsalted butter
- 4 egglarge eggs
- 1 mlvanilla extract
- 1 gchilli powder
- ½ gsalt
- 200 mlheavy cream
- 150 mlmilk
- 200 gsemisweet chocolate chips
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease a 23cm (9-inch) pie dish.
Tip: Use parchment paper for an easy release.
- 2
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Avoid overheating the chocolate.
- 3
In a medium bowl, whisk together the flour, cocoa powder, and salt. Add the melted chocolate and whisk until combined.
Tip: Ensure the mixture is smooth and free of lumps.
- 4
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Scrape down the sides of the bowl as needed.
- 5
Gradually mix the flour mixture into the butter mixture until just combined. Stir in the chilli powder and heavy cream.
Tip: Don't overmix the batter.
- 6
Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Allow the chocolate to cool slightly before folding it into the batter.
- 7
Fold the melted chocolate into the batter until well combined. Pour the batter into the prepared pie dish.
Tip: Smooth the top with a spatula.
- 8
Bake the pie for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.
Tip: Avoid overbaking, as this can cause the pie to dry out.
- 9
Remove the pie from the oven and let it cool in the dish for 10 minutes. Dust with powdered sugar and serve.
Tip: Enjoy warm or chilled, depending on your preference.
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